(Orange/Red Lentils With Spinach)
1/2 cup mysor (red) dal
3 cups water
3 cloves garlic, minced
1/4 teaspoon turmeric powder
Bring dal, water and garlic to a boil then reduce heat and simmer for about 15 minutes, or until dal is soft. Skim off any foam that rises. To this, add:
2 handfuls of spinach (palak) leaves, rinsed
1/2 cup fresh cilantro, chopped
Continue to simmer.
Meanwhile, heat a couple tablespoons of vegetable oil in a small pan. When oil is hot, add:
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
When the mustard seeds begin to "pop", add:
3 red chilies, broken in half
1 green chili (jalapeno), sliced lengthwise
1 small onion, chopped
Saute until onions are soft and translucent. Add to cooked dal/spinach mixture along with:
1 teaspoon coriander powder
1 teaspoon cumin powder
1/2 teaspoon red chili powder (to taste)
1 teaspoon kosher salt (to taste)
Simmer for 5 minutes to meld the flavors.
Serve with chapati or rice.